Ingredients:
24 ounces baby new potatoes, scrubbed and cut in half
1/2 small red onions, sliced thinly
3 tablespoons oil-and-vinegar dressing ( see recipe below)
1 apples, unpeeled, quartered and cut into thin slices
1 teaspoon fresh lemon juice
4 ounces German sausages, Bierwurst, cooked, sliced thinly
4 gherkins, chopped
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons sour cream or 2 tablespoons thick yoghurt
1 -2 tablespoon milk
1 teaspoon sugar ( or to taste)
1 teaspoon poppy seeds
chopped fresh dill
chopped fresh parsley
sea salt
fresh ground black pepper
4 ounces rapeseed oil or 4 ounces vegetable oil
4 ounces olive oil
4 ounces german white wine (or a half and half mix of each) or 4 ounces german apple cider vinegar ( or a half and half mix of each)
1/2 teaspoon sea salt
1 teaspoon German mustard
1 teaspoon german honey (optional)
1/4 teaspoon fresh ground pepper
Directions:
Boil the potatoes in salted water for 10-12 minutes or until just tender. Drain and mix gently in a large bowl with the sliced red onion. Season to taste and cool slightly.
Add oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled. Meanwhile, chop the apple and mix with the lemon juice. Mix into the potato along with the sausage and gherkins.
Beat the mayonnaise, mustard, sour cream, sugar, poppy seeds and just enough milk to make a dressing the consistency of cream. Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.
To make the Oil and Vinegar Salad Dressing: Whisk together all ingredients. Store refrigerated in sealed jar. Whisk again just before serving. This will make more than you need, but it is a nice dressing to have ready to use on a variety of salads.
Servings: 6
Time preparation: 15 min.
Time total: 27 min.